STEP - 1
Preheat the oven to 350°F (180°C).
STEP - 2
In a large bowl, whisk together the brown sugar, granulated sugar, salt, olive oil, and vanilla.
STEP - 3
Whisk in the eggs, 1 at a time, until fully incorporated.
STEP - 4
Add the baking soda, cinnamon, half of the flour, and half of the cider and whisk to combine.
STEP - 5
Add the remaining flour and the rest of the cider and whisk until completely combined.
STEP - 6
Line a 12-cup muffin tin with paper liners. Pour the batter into the muffin tin, filling each cup about 2/3 full.
STEP - 7
Bake for 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let cool.
STEP - 8
Make the frosting: In a large bowl, cream the butter and cream cheese together with an electric hand mixer until light and fluffy, about 5 minutes.
STEP - 9
Add the powdered sugar in 3 to 4 additions, mixing in between each until incorporated.
STEP - 10
Add the cinnamon, apple cider, and vanilla and mix to combine.
STEP - 11
Transfer the frosting to a piping bag or zip-top bag.
STEP - 12
Pipe the frosting onto the cupcakes. Top with a sprinkle of cinnamon.